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Recipe for Lavender & Honey Butter
Prep time: 5 minutes Refrigeration: 2 hours Yield: 1/2 cup
1/2 cup (125 ml) of lightly-salted butter, softened
1/2 teaspoon (2.5 ml) of dried lavender flower
1 teaspoon (5ml) of honey
In a bowl, mix all of the ingredients together.
After the ingredients are evenly mixed, drop the butter mixture horizontally on a sheet of plastic film and roll it to form a cylinder shape, about 4 cm (1.5 inches) in diameter. Wrap the cylinder ♥by tying the two ends of the plastic film. Refrigerate for at least 2 hours.
Using a hot knife, cut the butter into slices of desired thickness. The butter is delicious on croissants, crêpes, english muffins, scones, and pound cake!